Cookies:
- 2 ¼ cups (281g) all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (12 tablespoons; 170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- Seeds scraped from 1 whole vanilla bean
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Vanilla Bean Buttercream:
- ¾ cup (12 tablespoons; 170g) unsalted butter, softened
- Seeds scraped from ½ of a vanilla bean
- 3 cups (360g) confectioners’ sugar, sifted
- 3 tablespoons heavy cream, half-and-half, or whole milk
- 1 ½ teaspoons pure vanilla extract
- Salt, to taste
- Optional: gel food coloring
- Optional: sprinkles